Mexican Side-Salad

(sorry for the out of focus lame picture, it's pretty old)
1 1/2 Romaine hearts, chopped

1/3 cup of ranch dressing

1/4 cup of sour cream

1 Tbsp. taco seasoning

1/4 cup of Mexican mix of cheese, shredded

2/3 cup of your favorite tortilla chips, crushed

In a small bowl combine the ranch dressing, sour cream and taco seasoning. Mix well. Put your Romaine in a large ziplock bag and pour dressing over it. Seal up the bag and shake it until the dressing has coated the salad completely. Then put your salad in a large serving bowl and sprinkle the cheese and chips over the top and lightly toss. Serve and enjoy!!

Mediterranean Pasta Salad

2 cups of Cellentini or Penne Pasta(uncooked)

3 large chicken breasts

1 14 oz. can of Kalamata or Burgundy Pearls olives, sliced

1 14 oz. can of artichoke hearts, chopped

1 14 oz. can of Cannelini beans, rinsed and drained

1 cup(8oz.) Caesar Dressing

1 1/2 cups Feta cheese

1 8oz. bag of fresh baby spinach

Cook up pasta. Meanwhile, chop chicken into bite sized peices and cook them in a skillet with some salt and pepper or other seasoning, until cooked through. Set aside and let cool.

When pasta is done, drain and rinse with cold water.

In a large bowl put your chicken, pasta, olives, beans and artichoke hearts. Mix up. Add Caesar dressing and mix until well blended. Then add feta and mix in. Then add the baby spinach and mix in. Top with a little more feta, serve.